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Home » Recipes » Cake Recipes

Strawberry Angel Food Cake

Published: Jul 2, 2021 Last Updated: Jun 20, 2022 by Marye 1061 words. | About 6 minutes to read this article.

Light, sweet angel food cake is filled with a rich strawberry and whipped cream mixture. Quick and super easy to make for all your spring and summer parties!
Total time 20 minutes
Jump to Recipe Pin Recipe
The cake with a slice removed and a text overlay for Pinterest.

Strawberries and cream? It's the perfect summer dessert.

It may look and sound fancy, but this cake is oh-so easy! Just keep reading and I'll show you how.

A cake on a plate with a serving removed to show the strawberry and cream filling.
At its best during strawberry season but delicious ALL year long!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 💭 Tips for success
  • 📚 Related recipes
  • 📞 The last word
  • Strawberry Angel Food Cake
  • 💬 Comments

❤️ Why you'll love this recipe

  • Airy angel food cake is perfect for any spring or summer occasion AND it's a great dessert for Valentine's Day.
  • This show stopper is an easy no bake dessert!
  • You can make it ahead of time.

You scoop out the middle of a light and fluffy angel food cake and fill the shell with a creamy mixture of ripe strawberries, cake, and whipped cream.

Then the entire cake is covered with a rich, cream cheese frosting and a few pretty berries garnish the top of the cake.

It's similar to a strawberry shortcake but oh-so-much-better!

It just doesn't get easier than this strawberry dessert recipe!

🧾 Ingredients

Labeled ingredients for the strawberry angel food cake.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

If you're looking for another almost-instant recipe give this sweet dessert charcuterie board a try!

Step by step images showing how to make this recipe.
  1. Cut off the top of an angel food cake (purchased is fine!) and remove the insides.
  2. Whip the cream on high speed in a medium bowl.
  3. Gently mix the whipped cream, fresh strawberries, and reserved cake together.
  4. Use the mixture to fill the inside of the cake. Replace the top and frost!

Make a Trifle

This is a super easy dessert recipe but you can also make it in a trifle bowl. You won't make the cream cheese frosting; just layers of ripe strawberries, sweet cake, and rich whipped cream. It's a bit like a fancy strawberry shortcake.

Here's how-

  1. Cut the entire angel food cake in cubes.
  2. Put a layer of the cake pieces in the bottom of the trifle dish.
  3. Top with a layer of sliced fresh berries.
  4. Add a layer of Cool Whip or stabilized whipped cream whipped to soft peaks.
  5. Add another layer of plain angel food cake pieces and repeat the layers ending with a thick layer of whipped cream.
  6. Garnish with whole strawberries.

🥫 Storage

Cover strawberry angel food cake with plastic wrap or place in an airtight container and keep refrigerated. This cake doesn't freeze well.

Refrigerate leftovers for up to 3 days. The cake will get soggy as the whipped cream breaks down and the fresh berries lose some of their texture.

💭 Tips for success

  • Buy some extra strawberries for garnish.
  • Keep this refrigerated!
  • Raspberries work well in place of strawberries.
  • You can make this a day ahead of time.
  • You can substitute 8 cups of Cool Whip for the whipped cream if you want.
Slice of the filled angel food cake on a plate.

📚 Related recipes

You may also like one of these easy cakes!

  • This easy Pig Pickin' Cake starts with a cake mix.
  • If you love Boston Cream Pie give this poke cake a try.
  • You can decorate these copycat Little Debbie snack cakes for any holiday and they're so easy.
  • A fork cutting into a square of cake.
    Pig Pickin' Cake Recipe
  • A thick layer of white frosting on the whisk attachment of a mixer.
    Best Whipped Cream Cheese Frosting
  • A piece of red velvet poke cake with a fork next to it.
    Red Velvet Poke Cake
  • Closeup of squares of gingerbread on a cake plate.
    Gingerbread Recipe

📞 The last word

Well, there you have it.

This strawberry angel food cake dessert is a favorite of mine and I hope that it becomes a favorite of yours too! Serve it on a pretty cake plate and there's no one that can resist it!

Don't save it for a special occasion! This delicious recipe is so easy you can have strawberry shortcake angel food cake all summer long!

Plenty of luscious berries? Next time try this easy strawberry sheet cake!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

Closeup of the cake for the recipe card and feature image.
4.52 from 39 votes

Strawberry Angel Food Cake

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Light, sweet angel food cake is filled with a rich strawberry and whipped cream mixture. Quick and super easy to make for all your spring and summer parties!
Course Dessert - Cake
Cuisine American - Vintage
Prep Time: 20 minutes
Total Time: 20 minutes
Servings:10
Calories:682
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer

Ingredients

Cake

  • 1 angel food cake, homemade, purchased, or a mix. Reserve cubes after removing from cake.
  • 3 cups strawberries, cleaned and quartered
  • 2 pints heavy cream
  • 1 ½ cups powdered sugar

Frosting

  • 8 oz cream cheese
  • 3 ½ cups powdered sugar, 1 pound
  • 2 teaspoons vanilla extract
  • ½ cup butter, room temperature

I earn a commission from Instacart from qualifying purchases.

Instructions

Cake

  • Start with a finished angel food cake.
  • Cut the top off of the cake. It's easiest if you use a long, serrated knife. Be sure to keep it level when you cut.
  • Cut about ¾ to 1 inch down from the top and remove the insides.
  • Set the top aside. Cut along the inside of the cake near the center hole. Use a shorter serrated knife and cut around the entire circle, leaving about a ¾ inch width of cake.
  • Cut around the outside edge of the cake, again leaving a ¾ inch "wall" of cake.
  • Remove the insides carefully, cutting it in cubes. Make sure you leave about ¾ inches of cake at the bottom. Reserve what you remove and set it aside.
  • With an electric mixer whip the heavy cream and add the powdered sugar to taste.
  • Cut the strawberries into quarters if you haven't already.
  • Gently combine 2 cups of whipped cream and the strawberries.
  • Fold until well mixed.
  • Add the cake cubes that you removed to the strawberries and whipped cream.
  • Fold in gently but thoroughly.
  • Spoon the strawberry mixture into the inside of the hollowed out angel food cake.
  • Fill to the top and mound the filling up slightly.
  • Replace the top.

Cream Cheese Frosting

  • Beat all ingredients together until the mixture is smooth and there are no lumps.
  • If the frosting is too stiff, you can add a little bit of cream to thin it out.
  • With an offset spatula, frost the angel food cake, covering it completely.
  • Garnish with cut strawberries at the base if desired.
  • Chill for 3 hours or overnight.
  • When serving, use a long serrated knife to slice the cake.

Notes

Storage:
Cover strawberry angel food cake with plastic wrap or place in an airtight container and keep refrigerated. This cake doesn't freeze well.
Refrigerate leftovers for up to 3 days. The cake will get soggy as the whipped cream breaks down and the fresh berries lose some of their texture.
Tips
  • Buy some extra strawberries for garnish if desired.
  • Keep this refrigerated!
  • Raspberries work well in place of strawberries.
  • 8 cups of Cool Whip can be substituted for the whipped cream.

Nutrition Facts

Calories: 682kcal | Carbohydrates: 81g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 336mg | Potassium: 282mg | Sugar: 65g | Vitamin A: 1240IU | Vitamin C: 25.4mg | Calcium: 156mg | Iron: 0.4mg

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    First published April 18, 2016. Last updated July 2, 2021 to improve readability and add new images.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Jenn

      May 29, 2022 at 7:53 pm

      4 stars
      It is a great idea but, why 8 cups of whipped cream if you only use 2 cups, do you mix the remainder with the cream cheese frosting that is my plan since I have so much extra. Unless I read it wrong or missed a step, even so 8 cups would not have fit in my cake. It is really good though.

      Reply
      • Marye

        May 30, 2022 at 12:04 am

        2 pints of whipped cream makes 4 cups total.I generally use close to that in the cake.

    2. Kristy @ Southern In Law

      April 19, 2016 at 7:49 pm

      What a delicious dessert idea! I never thought of filling an angel food cake before but I've definitely got to try it!

      Reply
      • Marye Audet

        April 21, 2016 at 9:01 am

        It is worth it!

    3. Chrisy @ Homemade Hooplah

      April 18, 2016 at 7:41 pm

      5 stars
      This is so simple and genius! Can't wait to try it at our next cookout 😀

      Reply
    4. Patricia @ Grab a Plate

      April 18, 2016 at 5:33 pm

      You're mom had a fabulous idea! This is so fun, and it looks and sounds so delicious, and yes, fancy! Love it!

      Reply
    5. Taylor

      April 18, 2016 at 1:17 pm

      What a great way to dress up an angel food cake! Looks delicious!

      Reply
    6. Florian @ContentednessCooking

      April 18, 2016 at 10:14 am

      This looks amazing! Perfect for spring!

      Reply
    7. Jocelyn (Grandbaby cakes)

      April 18, 2016 at 8:20 am

      This looks incredible!

      Reply
      • Marye Audet

        April 18, 2016 at 9:16 am

        Thank you!

    8. Dorothy at Shockingly Delicious

      April 18, 2016 at 8:06 am

      "You either like cream cheese or you're wrong." Ha ha, cracked me up! Cake looks incredible!

      Reply
      • Marye Audet

        April 18, 2016 at 9:16 am

        Thank you so much!

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